If you live in Kanab and need fresh rosemary, we have 4 huge bushes in our front yard and you are more than welcome to come take a snip. This is honestly the first recipe I have tried with rosemary. I had NO idea how YUMMY it is. I am excited to experiment more with rosemary. This recipe is DELICIOUS! I got it off allrecipes.com and it has a 5 star rating. YUM!
Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar
5 skinless, boneless chicken breast halves, or about 8 tenderloins. You can also cut up chicken for kabobs.
Directions:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes (or more). Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes or more.
Preheat the grill for medium-high heat. Lightly oil the grill grate. Grill for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
